Ingredients
Equipment
Method
- Preheat Oven & Prepare Trays:Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-forced. Position one oven rack in the upper third and another in the lower third to ensure even baking. Lightly grease three baking sheets with oil or non-stick spray and line them with parchment paper to prevent sticking.
- Melt Butter & Simmer Liquid: In a medium saucepan, melt the cubed butter over medium heat until almost fully liquefied. Add the water and bring the mixture to a gentle simmer, stirring occasionally to combine. This hot butter-water mixture creates the perfect base for your choux dough.
- Incorporate Flour & Salt:Once simmering, remove from direct heat briefly and add all-purpose flour and a pinch of salt. Stir vigorously with a wooden spoon while still on the stove; the mixture will first appear pasty and then quickly form a sticky ball that pulls away from the sides of the pan.
- Cool Dough Slightly: Remove the saucepan from heat and allow the dough to cool for approximately 10 minutes. This ensures that when eggs are added, they won’t cook or scramble in the hot dough. Proper cooling helps maintain a smooth, cohesive paste.
- Add Eggs Gradually: Add the eggs one at a time, mixing vigorously with a wooden spoon after each addition. Initially, the dough may look separated, but continue stirring until fully incorporated into a sticky, thick paste that holds its shape without being runny.
- Pipe Choux Logs:Transfer the prepared dough into a piping bag fitted with a 15 mm star tip. Pipe logs 12–14 cm long, 2.5 cm wide, and 1.5 cm tall, leaving at least 5 cm space between each to allow for expansion and crisp baking. This ensures uniform, elegant éclairs.
- Bake Choux Pastry:Place two trays in the oven and bake for 45 minutes, opening the oven briefly at 30, 35, and 40 minutes to release steam, which helps create crisp shells. Remove the tray after 45 minutes and cool completely on the baking sheet before slicing.
- Prepare Chocolate Glaze:Place finely chopped chocolate in a shallow bowl. Heat cream and corn syrup in a small saucepan until just below boiling, then pour over the chocolate. Let sit for 1 minute before stirring with a spatula until smooth and glossy.
- Slice Choux & Dip Lids:Carefully slice each choux bun in half horizontally using a serrated knife. Dip the top half into the chocolate glaze, allowing any excess to drip off, and place on a tray. Refrigerate for at least 30 minutes to let the chocolate set properly.
- Whip Stabilised Cream:In a stand mixer, combine heavy cream, mascarpone, icing sugar, and vanilla. Whip on medium-high speed for about 3 minutes until stiff peaks form, ensuring a stable and airy cream that won’t collapse when piped.
- Fill Éclairs:Transfer whipped cream to a piping bag fitted with a star tip and pipe generously into the base of each éclair. Place the glazed lid on top, pressing gently to secure, and serve immediately for maximum crispness, or refrigerate until needed.
Notes
- Always use room-temperature eggs; cold eggs can prevent the choux dough from binding properly.
- Use heavy cream with at least 35% fat for both the glaze and the whipped cream for optimal texture and richness.
- A star-tip piping nozzle gives authentic ridges, but a plain round tip can be used if unavailable.
- Release oven steam briefly during baking to achieve extra-crispy shells.
- Mascarpone stabilizes the cream filling, keeping it fluffy and preventing it from weeping.
- Assemble éclairs shortly before serving for best texture, though components can be made ahead.
- Chocolate glaze should be smooth and glossy; avoid whisking to prevent bubbles.
- Re-crisp leftover choux pastry in a 180°C (160°C fan) oven for 5 minutes if needed.